PANINI RECIPES

Chicken & Artichoke Panini with Olive Tapenade

8 slices peasants’ bread

4-8 tablespoons fresh Olive Tapenade

4 pieces chicken breast butterfly cut, grilled

8 slices Provolone cheese (optional)

4 - 6 ounces sun-dried tomatoes

2 (6-oz.) jars drained and sliced artichoke hearts

To create a golden finish when grilled, brush each slice of bread with olive oil, one side only. To build the panini, start with one slice of bread, olive oil side down.

Spread a generous portion of Olive Tapenade on the top, dry side of the bread. Layer with chicken breast, cheese, tomatoes, and artichoke hearts.

Top with the remaining bread, making sure that the olive oil side is facing up. Place assembled sandwiches on the Panini Maker. Lower top Grilling Plate onto the oiled bread, making sure it lies evenly on the panini. Cook until golden brown, approximately 3-4 minutes, or until cheese is completely melted.

Makes 4 panini

Hearty Club Panini on Rye

4 slices rye bread

2 - 4 tablespoons Chili Mayo

4 - 6 slices turkey

4 - 6 slices cooked bacon (crisp, browned and drained) shredded lettuce

4 thin slices tomato

4 thin slices sweet onion (optional)

Brush each slice of bread with butter, one side only. To build the panini, start with one slice of bread, buttered side down.

Spread bread with Chili Mayo then layer turkey, bacon, lettuce, tomato and onion if desired. Drizzle Chili Mayo over the top.

Top with the remaining bread, making sure that the buttered side is facing up. Place assembled sandwiches on the Panini Maker. Lower top Grilling Plate onto the buttered bread, making sure it lies evenly on the panini. Cook until golden brown, approximately 3-4 minutes, until cheese is completely melted.

Makes 2 panini

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